Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

Method

Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork. Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the Parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.

Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray. Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hr until loaf shrinks from the sides of tin.

Cool in the tin for 10 mins, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold with salad.

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Comments, questions and tips

Comments (57)

suegriffin16th Nov, 2016

Just made this and I found it very tasty. Next time I would add more garlic, but that's just personal taste. I thought the prosciutto added flavour and texture. Didn't have oregano so added sage which I thought would compliment pork well. I cooked mine for ten more minutes than the recipe stated as it wasn't hot in the middle after an hour. It cut easily after resting for ten minutes.

This is so gorgeous! Made it for a family meal to eat hot with boiled potatoes and roasted mediteranean veg. Beautiful! It's also great cold! Easy to make and a big hit hot or cold with my family. A definite picnic winner with caramelised red onion chutney! 5 stars

Made this today for the first time. We are garlic and cheese fans so add extra garlic clove and extra cheese. Forgot to use egg. Tested it as it came hot out of oven and decided it was gorgeous. Took a portion for my family to try tiny samples at a gathering. Everyone loved it. It can be served hot or cold. I chose hot with boiled potatoes and roasted Mediterranean vegetables. We all agreed it would be fabulous at our regular family gatherings as a cold dish served with red onion chutney and salad. A total winner :)

Made this for a buffet and it turned out great. Followed others' suggestions and added half a 170g pack of sage & onion stuffing mix instead of plain breadcrumbs and upped the grated parmesan quantity to 6 tablespoons. Used streaky bacon instead of prosciutto. Really delicious result and party guests loved it.

I tend to use meat that has already been frozen raw, so I freeze it cooked and it works a treat. If nothing has been previously frozen you could also freeze before cooking, but why would you want to? If you cook it first then you're ready to go - and freezing individual slices is a great idea.

I have been looking for a meatloaf recipe for ages and stumbled across this one. Absolutely beautiful. I cant wait to have the leftovers cold for lunch on Monday considering a lot of people say its nicer cold.. I used about 4 cloves of garlic because we do love our garlic otherwise I stuck to the recipe.

Have made this lots of times since the recipe first appeared. We still can't decide if hot or cold is better. Hot is served with mash, cabbage and RBG. Cold we like with german style red cabbage and apple from a jar which should be heated but we eat at room temp. Have to use streaky bacon here in South Africa as buying prosciutto means a second mortgage is required.

I have made this meatloaf many times but decided this time to add a packet of thyme, lemon and parsley stuffing mix instead of breadcrumbs and two beaten eggs. It tasted so much better than just plain breadcrumbs. I will experiment with different flavours next time. Perfect either hot or cold.

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Tips (2)

macinnes4827th Oct, 2015

5

I love this recipe. I have memories of my Grandma's meatloaf and, despite having her handwritten recipe book, her meatloaf recipe doesn't appear in it. I do remember that she added Lea and Perrins sauce to hers so I added a few drops to the egg and mixed it in. Forget the fork, this has to be mixed by hand. This is great cold, and goes further as it can be sliced thinly but I also like to serve it hot with a homemade tomato sauce - soften a chopped onion, add a tin of cherry tomatoes, Salt, pepper and a pinch of sugar and simmer for about 15 mins until glossy.

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